Seafood : Delicious Ideas for Salads, Soups, Pasta And More

If you enjoy seafood, you will love this mouthwatering collection of recipes, inspired by traditional cuisines from Southeast Asia to the Mediterranean. Chapters include Snacks and Appetizers, featuring tasty small dishes like Spanish Clams with Ham and Baked Mussels with Crispy Bread Crumbs from Italy. Seafood can be used to make successful salads and soups. Choose from Swedish Crayfish Salad, a rustic Greek Octopus Salad, and exotic Thai Lobster Noodle Soup, or a classic Bouillabaisse from Provence. Entree suggestions include an elegant Herb Omelet with Shrimp or Crab and Sweet Pickled Chile Tart. Simple, everyday Pasta and Rice are made extra special when seafood is added. Try quick and easy Mussels in White Wine with Linguine or an indulgent White Squid Risotto. From scallops to squid and from clams to crayfish, this delicious recipe collection is guaranteed to inspire you. Light, healthy, and delicious, seafood is the perfect choice for any occasion.

Wolfgang Puck's Pizza, Pasta

World-renowned for his dazzling Spago restaurants and his Wolfgang Puck Cafes, Puck now brings us this spectacular collection of soups, salads, pizzas and pastas. Offering inventive twists on our favorite classics, this book provides us with a new appreciation for America's favorite foods. The book contains recipes for the basics, simple delicious sauces and easy-to-make pizza toppings. Puck goes on to tempt us with such wonderful starters as Roasted Beet Napoleon and Savory Squash Soup. He tantalizes us with tangy pizzas, such as Caesar Chicken Pizza and finally presents us with an array of fabulous pastas, including Smoked Salmon Ravioli with Lime-Dill Butter Sauce and tasty Papparadelle with Garlic, Sun-Dried Tomatoes and Herbed Goat Cheese. All of the recipes reflect Puck's personality and confident approach to cooking?his passion for fresh tastes, textures, and ingredients. Innovative and delicious, the recipes in this book are deal for every home chef and food lover.

Macaroni and Cheese

Simple and perfect, macaroni and cheese can be credited with spearheading today's comfort-food revolution. This timeless dish is reassuring and familiar, yet with the addition of a bit of truffle butter or salsa, it kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection such well-known chefs as Bobbie Flay, Charlie Palmer, Rick Bayless, and Katy Sparks share with us their favorite recipes, some from childhood, some from their restaurant menus. Recipes include Macaroni with Wisconsin Asiago; Baked Four-Cheese Pasta; Macaroni and Cheese Croquettes; and Chunks of Lobster Swimming in Cheesy Macaroni. This retro cookbook is accessible to all levels of cooks, yet each recipe is sophisticated enough to impress the experienced home chef. Diners everywhere will enjoy this nostalgic and fun collection.

Le Cordon Bleu: Pasta

Versatile Italian mainstay in recipes from simple to spectacular.

Pasta Verde

140+ Italian vegetarian pasta sauces, soups, salads & baked pastas, all based on effortless prep & easy-to-find fresh vegetables, herbs & flavorings.

Pasta!

The fifth in her acclaimed Italian artisanal cookbook series, Pasta! is Pamela Sheldon Johns' mouthwatering and highly educational culinary tour of the history of this beloved staple. Listen to Italy's oldest pasta makers on their craft and learn what distinguishes the choicest pastas, both fresh and dried, from inferior varieties. Over 50 renowned regional pasta recipes are offered, featuring a parade of shapes and sizes. One bite of Penne Rigati in Gorgonzola Sauce (from Lombardy), Farfalle with Peas and Prosciutto (from Emilia-Romagna) or Fusilli with Sausage and Olives (from the south) and your senses will be on a virtual tour of the motherland. For those who have struggled with making homemade pasta in the past, Sheldon Johns comes to the rescue with time-tested master recipes and step-by-step instructions, straight from the kitchens of Italy.

Four Seasons Pasta

In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing is better or simpler than pasta with fresh vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create 85 seasonal recipes for this perfect combination. Inspired by Italian traditions, these modern dishes exhibit a simplicity pared down in fuss, but not in flavor--perfect for today's busy cooks. From fresh spring peas in a tomato and sausage cream sauce to summer's ripe, red tomatoes over spaghetti with ricotta salata, the abundance of peak-season produce makes creating delicious pasta a snap. Even the autumn slow-down brings braised radicchio with savory bits of pancetta on tender ribbons of tagliatelle. In the winter months, a hearty pasta-and-bean soup or a nutty kale sauce full of cool-weather crops gives a welcome change to any pasta repertoire. With guidelines for choosing dried pasta, making it from scratch, and cooking both, year-round perfect pasta is only a saucepot away.

Pasta

Pasta proves that fast food doesn't have to be takeout when you have pasta in the pantry. Each recipe is categorized according to cooking time--no-cook, quick-cook, and slow-cook--and organized by ingredient so you can select a recipe according to what's in your pantry or what's in season. Every recipe is illustrated with a sumptuous, mouth-watering photograph of the finished dish. The emphasis is on widely available ingredients, easy recipes, and time-saving tips that will have you stirring up fast, fresh, and fabulous sauces in the time it takes to boil water.

Truly, Madly, Pasta

Elegant or simple, humble or classic, the infinite variety of pasta has made it a contemporary staple and the original five-minute meal. With more than 150 truly authentic recipes, this comprehensive cookbook covers everything the pasta fanatic needs to know--from dough and shapes to sauces and stuffings. Eating pasta is meant to be a sensual experience--with each of the various textures awakening the palate--and this book evokes this experience in mouthwatering photographs that accompany each recipe. The book opens with an informative chapter on making your own fresh pasta, including specialist needs such as wheat-free pastas. Following are chapters on Pasta Soups, Instant Pasta, Everyday Pasta, Light and Healthy Pasta, and Pasta to Impress. Throughout the book are master class recipes built to lend themselves to myriad variations, according to taste and seasonal availability; you could develop a new and delicious pasta meal for every day of the year. Innovative methods for cooking pasta, such as baking in parchment paper, simmering in broth, poaching in a roll, deep frying, and baking in a sweet tart are present in stunning stylish photography that demonstrates how to prepare and serve pasta. With an enthusiastic chef as your guide, here is a treasury of recipes that are sourced from every region of Italy, as well as from the author's own family and friends. Recipes include: Canneloni with Fava Beans and Ricotta Chiaroscuro Black Tagliolini with Clams and Cockles Bonbons with Wild Mushrooms and Ricotta Gargonelli with Salmon, Mascarpone, and Lemon Spaghetti with Roast Chestnuts and Sage.

Pasta Sauces

Pasta Sauces delivers nearly 500 recipes for every home chef. Discover tried-and-true recipes that evoke the flavors of your favorite Italian bistro along with new tastes that will surprise and delight you and your family. Each recipe is accompanied by pasta-shape recommendations and sauce variation suggestions. Brief notes at the start of most recipes provide background and history of the sauces, as well as tasty descriptions - so you can select the recipe that perfectly suits your craving. Week-after-week, year-after-year, you can cook from Pasta Sauces and still keep a record of your reactions to each recipe by using the handy check-off review boxes. This system allows you to carefully track and rate your most successful and favorite sauces. We tried this sauce...and: __loved it __maybe we'll try it again __we'll use it for unwelcome guests __hated it From healthy and light to hearty and scrumptious, a treasury of new family favorites are at your fingertips, including: Sweet Butter Sauce Great Pesto with variations Bolognese Meat Sauce Tuscan Chick Pea Sauce Fresh Tomato-Pepper Sauce Sausage and Eggplant Sauce Meatballs and Spaghetti Macaroni and Cheese Peppers and Anchovy Sauce Sicilian-Style Tomato Sauce Pasta Primavera Charles Bellissino has been cooking and collecting pasta sauce recipes nearly all of his life. His recipes come from a long line of relatives from every region of Italy, as well as from friends and acquaintances living in Italian neighborhoods all over this country.

Pasta

Exploding the myth that Marco Polo discovered pasta in China and brought it back to Italy (a story invented by the editors of the Macaroni Journal, a newsletter of the National Macaroni Manufacturers Association in America), this volume shows that pasta has existed in various forms throughout Middle Eastern, Asian, and even North African culinary cultures long before its appearance in the West. Pasta is indeed the universal food. Who did invent pasta? The Chinese certainly cultivated wheat and mixed it with water to form shapes several centuries before pasta´s earliest mentions in Western cookbooks of the thirteenth and fourteenth centuries. This book chronicles the infancy of lasagne, vermicelli and other forms of dried and fresh pasta, and the impact of rolling pins, hand presses, and pasta-making machines in the industrial age. Serventi and Sabban then relate the history of stuffed pastas and sauces. Equally important is the story of bing, the Chinese pasta with a rich history. Pasta: The Story of a Universal Food shows that this enormously popular foodstuff is not merely a form of nourishment but the result of a lengthy process of cultural construction and the culmination of a wide array of knowledge, skills, and techniques.

On Top of Spaghetti...

On Top of Spaghetti... is an invitation to join Johanne Killeen and George Germon, the renowned chef-owners of Providence, Rhode Island's legendary restaurant Al Forno, on a sensory journey to pasta paradise. No other food offers the unique, tangible, sensuous enjoyment of pasta. And with a few fresh ingredients, a little imagination, and a lot of love (for cooking and for each other), Johanne and George have been making pasta magic for years. Now, with On Top of Spaghetti . . . , they offer their experience cooking pasta in Italy, in their restaurant, and in their home kitchen. All of the lessons, the techniques, the secrets, and their special pasta affinity are on display for you to achieve perfect results for perfect pasta. On Top of Spaghetti... is a versatile collection of recipes that proves the ingenuity of pasta. The chapters are devoted to pasta with vegetables, legumes, and herbs; tomato sauces; seafood; poultry, meat, and rabbit; and eggs and cheese as well as baked and fresh pastas, ravioli, and lasagne. You will find authentic dishes here, such as Ricotta Ravioli, Linguine with Classic Ligurian Pesto, and Pasta Shells with Spicy Sausage Red Sauce, as well as innovative new dishes such as Zucchini Flower Lasagne, Saffron-Sauced Pasta and Osso Buco, and the superspicy Spaghetti La Bomba. In down-to-earth style, Johanne and George include a guide to specialty ingredients that add a whole new understanding to capers, anchovies, and pine nuts, as well as to traditional meats and cheeses-;prosciutto di Parma, prosciutto cotto, pancetta, Pecorino Romano, and Parmigiano-Reggiano, including instructions for making homemade ricotta-;that are essential to the true taste of Italian pasta. There is also a section devoted to helpful, sensible tips: why you should always reserve some of your pasta cooking water, which pasta dishes are better served without cheese, how to know when your spaghetti is perfectly al dente, and how to gauge portion size. Topping it all off are sixteen pages of luscious color photographs of the finished dishes. For utterly simple, fun, fresh, and flavorful recipes that are perfect for a leisurely lunch, an elegant feast, or a midnight spaghetti snack, nothing tops On Top of Spaghetti...

Pasta : Food Made Fast

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject--from Soup to Pasta to Weeknight--each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience.

Bugialli on Pasta - Revised

Master Chef Giuliano Bugialli presents a completely revised and enlarged edition of his bestselling book. In addition to its 190 classics, the new edition features 30 never-before published recipes.

Sunset: Fresh Ways with Pasta

Six classic Sunset cookbooks are reissued with a whole new look. Innovative pasta recipes for main courses and appetizers. Preparation and cooking time for each recipes allows you to plan quick, nutritious meals using the freshest ingredients. Learn how to mix, knead, roll, and cut your own plain or flavored pasta by hand or with a machine.